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This grain free dish has absolutely become one of our family’s favourite meals. It’s an inexpensive meal that can be made using simple ingredients you likely already have in your fridge. I’ve added kale to this recipe to increase the nutrient content however you may simply leave it out. We barely notice it’s there at all but it’s a sneaky way to get more vegetables on the plates of children.

While frying the pork, allow it to turn brown as this will add more flavour to the dish. This is a really important part of this dish. I add ginger to the pork while it’s frying along with a few splashes of coconut aminos.

Grain free option: In our home I make udon noodles and zucchini noodles. You can also use both mixed together. If you choose to use just zucchini noodles, after the pork and cabbage are cooked, remove a little of the meat mixture and add it to a sauté pan with zucchini noodles that have been heated for a few minutes in a few teaspoons of ghee.

Grain option: If using udon noodles, I cook the noodles for 3 minutes as per package directions, drain and add the noodles to the pan with the cabbage and pork, tossing to combine.

Stir-fried udon noodles

2 tablespoons ghee

4 cups green cabbage, thinly sliced

2 carrots, peeled and shredded or shaved into thin slices (optional)

4 kale leaves, de-stemmed and finely chopped

1 zucchini, spiralized into noodles or shaved unto thin strips

8 oz. ground pork, pasture-raised

4 green onions, thinly sliced

1 knob of fresh ginger, grated

1/3 cup mirin

1/3 cup coconut aminos

1 teaspoon crushed red pepper flakes

1 tablespoon toasted sesame oil

2 teaspoons Chinese Five Spice

juice of 1 lime

1 tablespoon sesame seeds, plus more for serving

fresh mint and/or cilantro, for serving

Optional: 2, 7 oz. packages of udon noodles.

Directions:

Heat 1 tablespoon of ghee in a large skillet. Add the pork, breaking up with a spoon until it covers the entire pan. Allow it to cook without stirring (undisturbed) for 3 minutes or until it starts to brown. Stir, adding 1 tablespoon freshly grated ginger and Chinese Five Spice. Continue to cook without stirring again until the pork is brown and no longer pink. Stir in a few tablespoons of coconut aminos. Transfer the pork to a bowl and set aside.

In the same skillet, add another tablespoon of ghee and toasted sesame oil. Add in the cabbage and carrots (if using). Cook over medium heat until the cabbage starts to brown. Add the kale, more ginger and the pork mixture that has been set aside. Stir in the mirin, coconut aminos, red pepper flakes and sesame seeds.

Transfer to a serving bowl, garnish with sesame seeds and mint or cilantro.